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The ultimate comfort food, short ribs infuse a slow-cooked sauce with sultry flavor. The trick? Searing meat at a high heat to build depth, a slow, low oven setting, and infusions like orange zest and bay leaves. That, and patience so ingredients can meld.

The red wine-tomato sauce is acidic, so it needs to be cut with a bit of sugar. This won't make it sweet; instead, it'll take the edge off. The rest pretty much takes care of itself. A quick, easy lemon-parsley gremolata brightens the dish to spring-like heights.

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Jennifer Olvera is the author of Food Lovers' Guide to Chicago, and she has all-but tested and developed recipes since toddlehood. She writes the Sunday Supper column for Serious Eats and regularly contributes food features to Chicago Sun-Times. She can often be found tending her garden, canning and traveling to far-flung destinations, where she writes about local edibles for pubs like Los Angeles Times and Frommers.com.

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